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Dining / Recipes

Created by some of Phuket’s top chefs, the recipes on these pages are designed with full lists of ingredients and detailed instructions to turn you into a master chef. Impress...READ MORE
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Found 50 result(s)   • Showing 1 -10
WOP issue = 120

Costolette di agnello alla griglia / Grilled lamb chops

 Bang Tao

by Bodega & Grill Restaurant

Recipe Marinate 4 lamb chops with pink salt, green peppercorns, garlic and red wine overnight then separate the lamb from the marinade...

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WOP issue = 119

Gaeng Phed Ped Yang

 Patong

by Kantok at Burasari Resort

Recipe Pour the cooking oil into the pan, turn the heat to medium. When the oil gets hot, add the curry paste...

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WOP issue = 118

The Foie Gras Doughnut

 Cherngtalay

by The Plantation Club

Recipe Seared foie gras served with fresh berries, caramelised cherries, veal jus and doughnut

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WOP issue = 117

Grilled Wagyu Striploin Beef

 Patong

by Pano Executive Lounge

Recipe Make green pea purée by blending green peas, whipping cream, olive oil and salt altogether. Cut and steam parsnips then blend with whipping cream, olive oil and salt, put in...

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WOP issue = 116

SALMON MAKI TEMPURA

 Nai Yang

by Rivet

Recipe Cook sushi rice to desired texture and keep warm and moist.

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WOP issue = 115

Seared Duck & Cauliflower Onion Soubise

 Kamala

by Paresa Resort & Spa

Recipe Score duck breast skin, pan sear, (keep the fat). Add marinade

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WOP issue = 115

Spaghetti with lobster

 Karon

by Portofino Italian Restaurant

Recipe Plunge a sharp knife into the top of the lobster’s head just behind its eyes (to kill it quickly).

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WOP issue = 114

Riso, cozze e patate

 Kamala

by Plum Prime Steakhouse

Recipe Traditional Apulia’s baked rice with mussels and potatoes

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WOP issue = 113

Mangosteen Salad

 Rawai

by Mangosteen Restaurant

Recipe Mix the ingredients of the salad. Prepare the seasoning by mixing the ingredients in a bowl; add the mixed salad.

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WOP issue = 112

Salmon Sherry

 Kamala

by Paresa Dining

Recipe Seal the salmon, the sherry and a pinch of salt in a vacuum bag and cook it for 20 minutes at 50˚C in an immersion cooking bath.

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